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 Posted: Sat Sep 20, 2008 1:03 pm
Baked Pesto Gemilla
Ingredients
* 16 oz gemelli
* 1 tbsp cooking oil
* 1 onion, chopped
* 1 lb ground beef
* 1 28 oz canned tomatoes, chopped and drained
* 1 1/2 tsp salt
* 1/2 cup pesto sauce
* 1 1/2 cups mozzarella cheese, grated
* 1/4 cup Parmesan cheese, grated
Cooking Instructions
Preheat oven to 400 degrees fahrenheit. Grease a 9x13 baking dish.
In a large frying pan, heat oil over moderately low heat. Add the onion and cook, stirring occasionally, until it starts to soften, about 3 minutes.
Stir in the ground beef and cook, breaking it up, until the meat is no longer pink (cook to 160 degrees fahrenheit). Drain off any excess fat.
Add the tomatoes and salt to the pan and bring to a simmer. Cook until most of the liquid evaporates, about 10 minutes. Remove the pan from the heat and stir in the pesto sauce.
Meanwhile, prepare the gemelli according to the package instructions. Toss with the sauce.
Put half of the pasta and sauce into the prepared baking dish and top with half of the mozzarella and 2 tbsp of the Parmesan. Repeat with the remaining pasta, mozzarella and Parmesan.
Bake until bubbling, about 15 minutes. Serve immediately.
http://recipe.aol.com/recipe/baked-pesto-gemelli/81097
It was actually kind've hard to find a recipe for gemelli pasta.
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Posted: Sat Sep 20, 2008 1:05 pm
PEANUT BUTTER BON BONS
2 cups powdered sugar
1 cup chopped peanuts
1/2 cup graham cracker crumbs
3.4 cup peanut butter
1/2 cup butter
dip
1 bag chocolate chips
1/4 stick parawax
Mix the first ingredients and roll into 1" balls and chill.
Melt the dip in a double boiler and dip the balls and place on a waxed cookie sheet.
Submitted by: Gail Graham
http://www.cooks.com/rec/doc/0,167,132191-252199,00.html
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Posted: Sat Sep 20, 2008 1:06 pm
DATES AND MACADAMIA NUT BARS
1 1/2 cups flour
1 tablespoon cocoa
1 teaspoon soda
1/2 teaspoon salt
1 cup pitted dates, finely chopped
1/2 cup boiling water
4 tablespoons rum
1/4 cup Crisco
1/4 cup butter
2 eggs, well beaten
1 1/4 cups sugar
1 1/2 cup macadamia nuts, finely chopped
Soak dates in boiling water and rum 15 minutes.
Preheat oven to 350°F.
Sift together the first four ingredients. In the bowl of an electric mixer, cream together butter, Crisco and sugar. Add eggs, beating well after each addition. Stir in dates mixture alternating with sifted dry ingredients. Stir in macadamia nuts, saving 1/2 cup for sprinkling the top.
Turn out into well greased and floured 13x9x2 inch pan.
Bake 35 to 40 minutes. Sprinkle with confectioners' sugar. Cut into rectangles while still warm.
Makes 12.
Submitted by: CM
http://www.cooks.com/rec/view/0,1613,129179-248192,00.html
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Posted: Sat Sep 20, 2008 1:07 pm
RED WINE BARBECUE SAUCE
2 teaspoons fresh Rosemary, minced
2 shallots, peeled and minced
1 tablespoon olive oil
3/4 cup red wine
2/3 cup tomato puree
2 tablespoons Worcestershire sauce
3 cloves garlic, minced
1/3 cup dark brown sugar
1 tablespoon balsamic vinegar
3 tablespoons unsulphured molasses
1 teaspoon Tabasco
1 teaspoon liquid Hickory smoke
2 teaspoons Coleman's English dry mustard
salt and pepper, to taste
1 tablespoon butter
In a saucepan, saute shallots in oil 4-5 minutes, or just until they begin to take on a little color. After 2 minutes, add Rosemary and garlic.
Add wine and bring to a boil. Then reduce heat and simmer until there is only half the amount of liquid remaining in pan.
Stir in tomato puree, then add remaining ingredients (except butter). Simmer 15 minutes or until sauce is thickened.
Season to taste with salt and pepper. Stir in butter and allow to cool to room temperature before using.
Store unused sauce tightly covered in refrigerator for up to 1 week.
Submitted by: CM
http://www.cooks.com/rec/doc/0,1767,129176-246193,00.html
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Posted: Sat Sep 20, 2008 1:09 pm
INDIAN STYLE LAMB CURRY
4-5 lbs lamb cut into 1" square cubes
6 tbsp oil
1 med onion chopped coarsely
1 whole bulb garlic (approx 15 cloves) minced
3 tsp salt (more if desired, but start with this)
3 tsp tumeric powder (yellow curry powder)
6 tsp Masala powder (allspice)
1 bunch cilantro
fresh chilies (start with little bit, add to desired heat)
3 med potatoes, peeled and quartered
the leaves from 1 stem of curry leaves (optional)
4 cups water
You may have to find an East Indian store and show them this recipe for them to know what you need.
In a large cooking pot on medium/high heat, add the oil, and heat until oil is hot, add onions, and fry until light brown.
Stir in tumeric powder, and 30 secs later add the garlic and chilies. Mix for about 1 min, add the curry leaves (make sure no stems), and stir in the lamb.
Add the Masala powder and salt and mix. Cook covered for about 5 mins.
Add the water, then cover and cook for 20 minutes. Add the potatoes, and cook another 20 minutes covered.
Check to see if meat is cooked, potatoes are softened, and taste for salt, and chilies, and sauce has thickened.
If needed, cook longer until the desired result.
Garnish with cilantro, serve over rice (basmati is best) and that's it.
This is the basic recipe, and measurements are also approximate, if the sauce thickens too fast during cooking then add water till the desired result.
The sauce, when it's finished should be the same thickness as pancake batter, or clam chowder.
Submitted by: Roshleen Hayes
http://www.cooks.com/rec/doc/0,1627,140184-246196,00.html
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Posted: Sat Sep 20, 2008 1:12 pm
BRUSCHETTA OF RICOTTA CHEESE WITH
OLIVES
Italian bread, diagonally cut 1 inch slices
prosciutto, 3-4 thin slices
1/4 cup Calamata olives, pitted and chopped
1/2 16oz can diced tomatoes
1/4 cup onion, finely diced
1/2 Tbsp garlic, finely minced
2 Tbsp extra virgin olive oil
1/4 cup fresh parsley, finely chopped
1/2 tsp basil
1/4 tsp oregano
1 Tbsp bread crumbs
salt and pepper
1/3 cup Ricotta Cheese
Preheat oven to 425°F.
Toast bread slices for 4-5 minutes or until lightly browned.
Combine remaining ingredients in bowl and season to taste with salt and pepper.
Spoon 1 tablespoon of the tomato mixture onto each toasted slice of bread.
Roll slices of prosciutto and slice into 1/8" inch pieces. Place on top of tomato mixture and serve.
http://www.cooks.com/rec/view/0,171,131182-252194,00.html
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Posted: Sat Sep 20, 2008 1:15 pm
PICKLE JUICE USES
1. When the pickle jar is empty, use the leftover pickle juice as a marinade for making pickled beets or green beans.
2. Cook thin sticks of carrots until just tender. Marinate in leftover dill pickle juice overnight in the refrigerator.
3. A little leftover pickle juice mixed with mayonnaise makes a tasty salad dressing.
4. Use leftover pickle juice in a marinade for kebabs.
http://www.cooks.com/rec/view/0,1736,159175-228199,00.html
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Posted: Sat Sep 20, 2008 1:16 pm
BROILED SWORDFISH WITH MARMALADE
GINGER GLAZE
2 (1 1/2 inch thick) swordfish steaks
Soy sauce
Vegetable oil
Pepper
6 tbsp. orange juice
6 tbsp. lemon juice
2 tbsp. orange marmalade
2 tsp. ginger
1/4 c. vegetable oil
Brush swordfish with soy sauce and vegetable oil on both sides. Top with pepper. Let stand while preparing glaze.
Boil orange and lemon juices, marmalade and ginger in small saucepan until reduced to 4 tbsp., stirring occasionally (takes 5 or 6 minutes). Cool slightly and mix in vegetable oil.
Brown under broiler or grill over hot coals. Brush with 1/2 of glaze and cook 3 minutes then turn. Brush the remaining glaze on and cook until just opaque and fish flakes easily, about 4 minutes. Makes 2 servings.
http://www.cooks.com/rec/doc/0,1845,156178-236195,00.html
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Posted: Sat Sep 20, 2008 1:18 pm
ROAST BEEF WITH ORANGE-GLAZED PEARL
ONIONS
3 cloves garlic, peeled, divided
1 (5 1/2 lb.) beef rump roast
3/4 tsp. thyme
1/4 tsp. salt
1/4 tsp. black pepper
3/4 c. pearl onions
4 c. orange juice
1/4 c. beef broth
Preheat oven to 500 degrees.
Cut and clove garlic into fine slivers.
Make small incisions over the surface of the roast, pushing the pieces of garlic into each incision.
Combine 1/2 teaspoon thyme, salt and pepper. Rub over the surface of the meat.
Place the roast into the roasting pan. Put into the preheated oven and immediately reduce the heat to 350 degrees. Roast the meat for 18 minutes per pound.
While the meat is cooking, peel the onions, trimming off the stem end. Place a shallow X in the stem end.
Bring a medium pan of water to a boil, add the onions and cook for 7 minutes. Drain and set aside.
Combine the orange juice, 1 crushed clove of garlic and 1/4 teaspoon of thyme. Bring to a boil and continue boiling until reduced by half, about 20 minutes. Set 1/4 cup aside.
During the last 45 minutes of roasting time, baste the roast with the orange juice every 15 minutes.
Combine onions with reserved 1/4 cup orange juice and beef broth in a medium saucepan. Bring to a boil, reduce heat and cook for 5-7 minutes to glaze. Stir often to prevent burning.
Carve roast, arrange on platter, garnish with glazed onions.
http://www.cooks.com/rec/doc/0,1927,150172-241204,00.html
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Posted: Sat Sep 20, 2008 1:19 pm
FRUIT SALAD WITH TROPICAL SAUCE
4 c. watermelon balls
2 c. cantaloupe balls
3 kiwi, peeled and sliced
1 c. red grapes
1 c. green grapes
2 c. blueberries
2 peaches, peeled and sliced
1 starfruit, if available
SAUCE:
1 c. sour cream
1/4 c. grated coconut
1/4 c. apricot preserves
1/2 c. chopped macadamia nuts
In a large bowl, combine the fruits. Refrigerate until chilled. Combine ingredients for sauce and stir well. Serve over fruit.
http://www.cooks.com/rec/view/0,1915,148186-254195,00.html
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Posted: Sat Sep 20, 2008 1:21 pm
FRESH PASTA
3 c. Semolina flour
2 tbsp. olive oil
1 c. warm water
Put flour onto board, make a center well. Add olive oil and a small amount of water. Mix, bringing flour from around edges, kneading together. Continue kneading and adding water until dough forms into a smooth ball.
Cover dough with a bowl for 15 minutes. Divide dough ball into 3 pieces and roll into 1/8 inch sheets. Cut strips into desired widths, or use a pasta machine for making spaghetti, or any forms. Dry for 1 hour before cooking and remember, fresh pasta cooks more quickly than dry.
http://www.cooks.com/rec/doc/0,1935,146179-251192,00.html
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Posted: Sat Sep 20, 2008 1:23 pm
Letoiles Braised Cremini Mushrooms Ingredients
4 c Chicken stock
Salt and freshly ground
2 ts Olive oil, divided
12 lg Cremini mushrooms
2 lg Shallots, finely diced
2 Leeks, white parts only,
1/2 c Madeira wine
2 tb Chopped fresh parsley
3 Fresh thyme sprigs, plus 1/4 c Grated Parmesan or Asiago
1 Fresh rosemary sprig, plus
Instructions for Letoiles Braised Cremini Mushrooms
In a medium saucepan, bring chicken stock to a boil over high heat. Boil until reduced to 1 cup and reserve. Preheat oven to 350 degrees. In a large nonstick saute pan, heat 1 tb oil over medium heat. Add shallots and saute until lightly browned, 5 to 7 minutes. Remove from heat, add Madeira and carefully return to high heat. Boil until reduced to a syrup. Add reduced chicken stock, thyme sprigs, and rosemary sprigs and a pinch of salt and pepper. Cook over high heat until mixture is slightly reduced, 3 to 5 minutes. Pour into a shallow casserole, add mushroom caps, stem sides up. Cover and braise in the over for 30 minutes. Take casserole from oven, remove mushroom caps and set aside. Strain braising liquid and set it aside. Heat remaining 1 ts oil in a nonstick saute pan over medium-high heat. Add leeks and stir until translucent. Add braising sauce and cook until sauce is thick and thoroughly coats leeks, 5 to 8 minutes. Cool sauce slightly; stir in chopped fresh thyme, rosemary, and parsley. Stuff mushroom caps with leek filling; arrange caps on a small baking sheet. Preheat broiler. Just before serving, sprinkle stuffed mushrooms with cheese. Broil until heated through and cheese melts, about 1 minute. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
http://www.bigoven.com/104613-Letoiles-Braised-Cremini-Mushrooms-recipe.html
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Posted: Sat Sep 20, 2008 1:28 pm
MISO SOUP WITH TOFU
3 c. water
1 tbsp. fish flavored stock
3 tsp. soy bean paste (Miso)
1/2 c. tofu
3 tsp. green onion, sliced thinly from top to end
Combine water and fish flavored stock, and bring to boil. Add diced tofu then dissolve soy bean paste into the soup. Just before serving, sprinkle with the sliced green onion. This will make 4 servings.
Variations:
Add sliced potato and onion, or
Add shredded radish and carrot, or
Add diced eggplant or any other choice which makes you healthy.
http://www.cooks.com/rec/doc/0,1748,151173-235201,00.html
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Posted: Sat Sep 20, 2008 1:30 pm
AUNT ELSIE'S HOT MILK SPONGE
CAKE/SHORTCAKE
2 eggs
1 c. sugar
1 c. sifted flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. hot milk
2 tbsp. melted butter
1 tsp. vanilla
Beat eggs 3 minutes, or until thick and lemon colored. Gradually add sugar, beating constantly for 4-5 minutes. Sift flour, baking powder, and salt; fold into egg mixture. Stir hot milk, melted butter, and vanilla into batter. Blend well. Pour into 8 inch square pan. Bake at 350 degrees for 25-30 minutes.
Serve as shortcake with strawberries and cream/whipped cream.
http://www.cooks.com/rec/doc/0,1913,147177-224201,00.html
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